Parsley Lime Chicken in Cream
One of my favourite things to plant in the spring is my herb pot. In my opinion, herbs add life to any blah, drooping, weary dish. This summer has been especially friendly to my pot, and, I might add, to me, with regular rains to keep it looking lush. I can shear off a big bunch of them one day, and voila! By the next week there’s another armful of them waiting
I love pretty much any herb, with the exception of cilantro. Cilantro and I have agreed to co-exist, if not warmly, at least peacefully. Parsley is an old friend that goes way back and is useful in many ways. Curly parsley is the prettiest; flat-leaf Italian parsley delivers more punch. One of my favourite ways to consume parsley is in melted butter over new potatoes.
I was planning to grill chicken breasts and sweet corn one night, but it rained, so my plans changed. I browsed recipes and came across one that looked promising, except…cilantro. Parsley, especially flat-leaf parsley, is an agreeable substitute, though, so without much pause, I continued on. It was a success, unlike the rum/vanilla substitution in my Rhubarb Pancakes. So you see, sometimes it does work! Thyme also works well with chicken, but if you insist on using cilantro, go ahead.
I have gotten into the whole liquid-reduction thing in sauces like this; it eliminates the need for thickeners like flour, which is a good thing if you’re cooking gluten-free. You simply add broth, wine and/or cream to the skillet and cook it down until it’s the thickness you want, usually about a third or half. I browned the chicken, made the sauce, then baked the chicken in the sauce for 40 minutes.
I still served it with sweet corn, and spooned some of the sauce over fresh broccoli. We have beautiful herbs, corn, broccoli and cauliflower at Martin’s Family Fruit Farm right now. And so much other good stuff, I can hardly cook it fast enough, let alone blog about it all.
Herbs are a key to adding culinary bling (eye appeal) to your food, as well as flavour. Check how much they spread before planting them. Some of them, such as parsley, basil, and mint, will happily take over the whole pot or bed!
They can be dried or frozen to use in the winter. I have frozen stems of herbs and chopped off pieces to use in soups, etc.
Parsley Lime Chicken in Cream
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1/4 – 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 1 1/2 tablespoon fresh lime juice (about half a Persian lime)
- 1/4 cup chopped onion
- 1 – 2 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy (whipping) cream
- Chopped parsley, thyme (optional), lime wedges for garnish
- Seasonal side vegetables such as cauliflower, broccoli, corn, beans, asparagus, carrots; you name it!
DirectionsTurn oven on to 375° F. Heat olive oil on medium-high in a large skillet. Place chicken breasts in hot oil, and sprinkle with salt and pepper. Quickly brown them on each side until they are a deep gold colour. They don’t have to be done; browning adds ever so much more flavour. Transfer them to a 7″ x 11″ baking dish. Squeeze the lime (or drizzle juice) over the chicken. In the same pan, sauté the onion and garlic until fragrant and soft, then add the whipping cream and red pepper flakes. Cook until the liquid is reduced by about a third. Pour over the chicken in the pan. Bake in the oven for 40-45 minutes. Meanwhile, you can be steaming the broccoli and boiling or roasting the corn, or prepping your salad.
Spoon some of the liquid over the broccoli and sprinkle everything with chopped parsley to serve. Garnish with a lime wedge.
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